Jalapeño Cornbread

This jalapeño cornbread is packed with vegetables and has a hint of spiciness in every bite. Perfect as a side dish for any meal.

1 cup milk
1 TBS lemon juice
2 cups finely ground corn meal
1/2 cup brown rice flour
1/4 cup sugar
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
3 TBS vegetable oil
2 large eggs, whisked
1 cup shredded jalapeño jack cheese
1/2 cup diced red onions
1/2 cup fresh corn kernels
1 jalapeño, seeded and diced
natural cooking spray or oil for greasing pan

View the full recipe at Healthy Nibbles & Bits →